Vacuum
preservation.
4,3 m³/h
4,3 m³/h
Bell chamber
A professional-type device with a bell-shaped tank, allows
almost maximum vacuum level to be reached (99.9%),
compared to 80-85% which can be achieved by low-cost
machines with external extraction. Its particular shape allows
you to place different sized food inside, from a single portion to
half a chicken, always maintaining high machine efficiency.
4 sealing levels
From a gentle seal for baked goods and soft
fruit, to the elimination of 99% of the air for
long-term storage or Sous Vide cooking.
4 m3/h Vacuum pump
The high suction power is among the highest
in its category and ensures maximum machine
efficiency is always maintained, with foods of
all sizes.
Low consumption
Very low maximum power input (230 W) to
reduce energy consumption without sacrificing
professional performance.
Marinating
Vacuum dilates the pores of meat, fish
and vegetables, allowing the aromas and
seasonings to penetrate deeply into the fibres,
before Sous-Vide cooking.
Optimal capacity
The internal box has a height of 140 mm, which
provides an ideal volume (7.5 litres) even for
large dishes, but at the same time allows the
vacuum packing machine to be inserted in a
drawer with standard height (150 mm).
062 — 063
